Saturday, October 29, 2011

My river, my friend

Every kid should have a river at his doorstep.

My river was the John Day: friend and confidante.

That Eastern Oregon waterway was unrelated to McMinnville's beloved Cloud Man. It was named for the early-day explorer John Day, who in 1811, as a hunter, joined the Wilson Price Hunt expedition headed west. He became gravely ill. He and a companion were forced to drop back and were robbed and left naked. He eventually was found, but later became violently insane. The John Day River in Clatsop County also bears his name.

High school in McMinnville, Oregon, USA.Image via WikipediaI was sorry for the misfortunes of the discoverer of my river, but oh, how glad I was that he found it.

With the start of summer vacation, I spent every afternoon with my friend at the swimming hole in Monument. Some years the river was too high and swift when school was first out and Mother made me wait. As soon as it became friendly, each day after noon dishes were done, I grabbed my swimsuit and hiked to town. All the kids - towners and out-of-towners - gathered there.

We gals changed clothes in an old shed nearby. The boys undressed on a ledge in the high rock, upriver.

Early on, the John Day was cold - almost hostile. Sissies stuck in a toe to test the temperature, squealed and waded in gradually, gasping as icy water hit midsection. Macho kids plunged in, flailing arms and legs, dog paddling like a windmill to get blood flowing.

In early summer, we hesitated a bit before trying to swim across the river. Much of that crossing was over our head. Each year, because of winter's high water, we had a different river. Before we undertook the swim, we explored the sandy bottom with our feet to see how far out we could touch. Once confident we could handle the current and the distance, we swam to the large sandy beach across the river. There we baked in the sun, turning occasionally for even tanning and to avoid a burn after this first exposure of our winter-tender bodies to the sun. Sunscreen we had never heard of. Sun damage we did not know. When the sun became so deliciously hot we could no longer stand it, we headed back to the water. Some days we tested ourselves to see how many times we could swim back and forth.

We were self-taught swimmers and knew not the Australian crawl or the butterfly. We used an unorthodox overhand stroke, the side stroke, dog paddled, or floated on our backs squinting at the bright blue amphitheater. We had no diving boards. No water slides. We dried in the sun, without help of towels - and the sand then mostly brushed off.

No lifeguards, or even adult "tenderers" were on hand, but we kids understood and respected the river's strength. To my knowledge, no kid ever drowned at that summer swimming spot at Monument. The John Day taught us well and watched over us.

My river was infinitely more than just a swimming pool. During late summer, when oppressive heat hung on and the sticky flies were impossible to shoo away, the John Day offered "air conditioning." After we acquired folding lawn chairs, we learned to take them into the shallow rapids in front of the house where flies would not seek us out, and sitting there with feet dangling in the water, the John Day provided relief.

If summer tenaciously hung on, Wall Creek and Board Creek dried up, leaving the river for watering cattle. Every afternoon, the laconic Herefords wandered down to the river, usually in single file, to drink, and the John Day patiently awaited them.

Although summer and swimming were what I liked most about the John Day, mine was a year-round love affair. The river provided me with my favorite hike. I followed the dirt road that wound beside it, scuffing in the dust without fear of needle grass in socks. And hiking the road required little watch for rattlesnakes so I could look for wildlife: river otter, marten, porcupine, deer, bald eagle. My river hike provided also National Geographic-style scenery: majestic ponderosas plus the sentinels - Neal Butte, and Johnnycake Mountain with its crown of rimrocks. Below the rims, deer played hide and seek in the mahogany thickets. Sloping on down to the river, the ochre and liver-brown colored flats, scree covered, and devoid of growth, reminded me of the giant liver of some mammoth creature.

If, when I hiked, I was worried about something, I sat for a time on a rock beside the river and listened to the suggestions it offered.

With winter, when the river froze sufficiently to drive a team of horses across, we kids ice skated, building bonfires on the banks to huddle around. The ranchers then harvested the year's supply of ice with crosscut saws that sliced the ice into giant cubes to haul to the ranch house and bury in sawdust in the ice house that almost every ranch had.

True, our river had its churlish side. When the ice "went out," the John Day might take along fences, erode entire fields, float away buildings, drown cattle. Often, if snow melted too quickly in the high mountains, the river overflowed and spring runoff washed away all in its path. Several times the river took out the bridge at Monument. But for us kids the river could do no wrong. The loss of the bridge brought new people to town to build the replacement, and provided us high school girls, we hoped, with new dance partners at the community dances, and possibly dates.

But it is different now when I go back to the old swimming hole at Monument. Everything has changed. In the cemetery, at the edge of town, are the graves of my mother, stepfather, one sister, brother-in-law and an uncle. Families that I knew have moved away or are buried here in the cemetery. I go to Boyer's Cash Store - the old gathering place - and although it is still operated by the same family, I see no one that I knew.

We leave Boyer's Cash Store and drive up the river along the dirt road that follows the John Day. We rumble over cattleguards, pass Board Creek where we had picnics, and at the mouth of Wall Creek, in sight of the deserted old ranch house, we park. I get out and walk to the edge of the river. It laps at my feet and welcomes me. And suddenly everything is the same again. Here is my friend, my companion, my confidante. My beloved John Day is unchanged. My river goes on and on.
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Monday, October 17, 2011

For a Cutting Edge, Care for Your Knives

NEW YORK, NY - SEPTEMBER 30:  (Left to right) ...Image by Getty Images via @daylifeChef Masaharu Morimoto believes knives are the heart of the kitchen. "A kitchen without a knife is not a kitchen," says Mr. Morimoto, who has appeared on "Iron Chef" and serves high-end Japanese food at Morimoto in New York City. The chef chooses and cares for his knives fastidiously.

An avid knife collector, Mr. Morimoto owns more than 100 knives, but he adds that he doesn't use them all. Three core knives are versatile enough for most purposes. In his restaurant kitchen and in his Iron Chef battles, Mr. Morimoto relies on three basic Japanese-style knives: the butcher's knife known as a d eba, in two sizes, and a yanagi, which is designed for slicing sashimi.

When picking a knife, Mr. Morimoto believes in making the choice based on how it feels. Choose "the one that fits your hand best," he advises. "A good knife should feel balanced when you hold it," he adds. "It should not feel too heavy or too light." A knife that isn't comfortable to hold is going to be unwieldy when chopping has to be done.

The chef maintains his knives' condition by cleaning them meticulously after each use. Careful cleaning prevents bacteria from growing on the knife and in the knife holder.

Mr. Morimoto never puts knives in a dishwasher. "Japanese chefs believe our soul goes into our knives once we start using them," he notes. "You wouldn't put your soul in a dishwasher!" Instead, he washes them gently but thoroughly with detergent and sponge and wipes them clean afterward. Any moisture left on the blade can be damaging. "Even fingerprints are the cause of rust," Mr. Morimoto says.

He likes to wrap his knives in cloth, which absorbs moisture, and stores them in a kitchen drawer. (He keeps the knives that he collects but doesn't use inside the boxes they came in.)

Mr. Morimoto is conscientious about sharpening his knives often. At his restaurant, he sharpens his knives after work every night. If you don't sharpen a knife and let its edges get dull, then it will take more time to make it usable.

The chef uses a sharpening stone and recommends that people carefully research stone grades before purchasing one. A lower grade of stone is rougher and may chip more delicate knife blades. For really fine-edged blades—essential in knives intended for sushi or sashimi slicing—he recommends a stone with an extremely fine grade of 8,000 to 10,000. (The higher the grit number, the finer the stone.)

Before using the sharpening stone, Mr. Morimoto soaks it in water for 30 minutes. He then removes it from the water and places it over a wet towel to prevent it from sliding around.

Mr. Morimoto holds his knife with the edge toward his body and lets the edge of the blade make contact with the stone at a 15- to 20-degree angle before starting the grinding. Mr. Morimoto tries to maintain that angle with one hand while using two fingers of his other hand to touch the center of the blade and guide it gently toward and away from him. He does 20 strokes on each side of the blade.
Although many chefs travel with their knives, Mr. Morimoto generally avoids this. "I've had a few problems at airports," he says. "One time I had to give up my knives." If he does travel with his knives, he puts them in a basic knife bag that's made for carrying blades and makes sure to swaddle the bag inside his checked luggage.
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Saturday, October 1, 2011

County Health Department offers precautions on illness outbreak spread by Colorado cantaloupes

The New Jersey Department of Health and Senior Services (NJDHSS) advised consumers on Wednesday to discard Rocky Ford cantaloupes from Jensen Farms in Colorado due to an outbreak of listeriosis, an illness caused by consuming food contaminated with the bacteria Listeria monocytogenes.

Listeriosefälle bei Tieren in Deutschland case...Image via WikipediaAlthough no cases of outbreak-related illness have been reported in New Jersey, health officer George Sartorio, of the Cumberland County Health Department, offered precautions to concerned residents.

“To avoid any type of food-borne illness or otherwise, (residents) should make sure to wash their hands before and after handling cantaloupes, especially whole ones. Wash (cantaloupes) and dry them with a paper towel before cutting them,” Sartorio said.

“They should be kept refrigerated, cut melon especially. But there haven’t been cases in New Jersey, so that’s a good thing.”

The county health department has not been taking extraordinary measures to search for tainted cantaloupes since the recall is currently voluntary, said Sartorio.

“At this time, as we’re out there looking around during the normal course of inspections, we’d make note if we do find any, but if these types of things were in the area, we’d know,” he said.

However, to educate residents, Sartorio advised that symptoms of listeriosis may include fever, muscle aches, nausea and diarrhea upon the onset of the illness.

“If it progresses, you’ll get things like headache, stiff neck, things like that,” Sartorio said. “It’s normally just kind of like flu-like symptoms, which is kind of how you miss it. Normally you wouldn’t know you had it unless you had a weakened immune system and got into a more serious disease; it’s normally just mild.”

Pregnant women, infants, the elderly and people with weakened immune systems are at the greatest risk of serious illness.

As of Monday morning, a total of 72 persons infected with the four outbreak-associated strains of Listeria monocytogenes had been reported to the Centers for Disease Control and Prevention (CDC). All these illnesses manifested on or after July 31, and cases have been reported in 18 states across the country.

According to the CDC, the recent cantaloupe-related listeriosis outbreak has resulted in 13 deaths reported nationwide.

“People who think they might have become ill from eating contaminated cantaloupe should consult their doctor immediately,” said Acting Commissioner of Health and Senior Services Commissioner Dr. Tina Tan. “Patients can develop listeriosis up to two months after eating contaminated food.”

Thankfully, representatives from Shoprite, Acme and C-Town supermarkets said on Thursday that none of their stores are affected by the voluntary recall of the contaminated Colorado cantaloupes. All three supermarkets sell California cantaloupes, which have been unaffected by the bacteria in question.

The state Department of Agriculture clarified on Wednesday that New Jersey-grown cantaloupes have also not been affected by the outbreak or voluntary recall.
NJDHSS advised consumers with questions regarding the origin of a cantaloupe to consult the retailer where the melon was purchased. Rocky Ford cantaloupes from Jensen Farms should be disposed of in a closed plastic bag placed in a sealed trash can to prevent people or animals from eating them, NJDHSS recommended.

Food items other than cantaloupes can also carry Listeria bacteria, but the risk can be lowered by rinsing raw produce thoroughly in running tap water and drying the produce with a clean cloth or paper towel before cutting it, according to NJDHSS.
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